For the dressing: In a small bowl, whisk together the vinegar,
oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing
aside.

For the chicken: In a medium bowl, whisk together the hoisin,
vinegar, Sriracha, soy sauce, and ginger. Set aside.

Heat a medium skillet over medium-high heat. Spray with cooking
spray then add the chicken and cook until browned and cooked through, 8 to 10
minutes. Add the carrots, celery and cashews to the pan. Pour the reserved
hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the
scallions. Remove from the heat and set aside.

For the salad: In a large salad bowl, combine both of the
lettuces. Toss the salad with the dressing and divide in 4 bowls. Top each with
3/4 cup chicken mixture. Serve immediately.